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Arethusa Farm Cultured Butter With Sea Salt

When you get your hands on a really great loaf of bread, it deserves nothing less than a slather of this supremely creamy butter with a tangy undertone and the occasional crunchy pop of flaky sea salt. Cultured is not a reference to the pampered life the cows at Arethusa Farm lead (though they do). It refers to the process that sours the cream for two days with active cultures (not unlike yogurt or buttermilk) before it’s churned into a high-butterfat, European-style butter and hand-packed into tubs.